The Egyptians feed their slaves garlic to provide and prolong their physical strength. Meanwhile, the upper classes shunned garlic because of its odor; but today, everyone deems garlic a necessity for wellness. The healthy property of garlic is well founded because it is rich in minerals, Vitamin B1 and C. Also garlic is considered an antibacterial, antifungal, and anti thrombotic (aids in the prevention of blood clots in the heart) substance. Here are a few of my favorite garlic recipes.
A jar of garlic confit resides in my refrigerator, standing at the ready for me to add a few cloves whenever a sweet mild garlic flavor is called for. Confit is especially nice in a salad, a dip or a dressing when raw garlic might overpower the rest of the ingredients. And there’s a side benefit… it doesn’t stay on your breath! In case you missed the confit recipe in previous columns, it’s included here.
I try to only buy seasonal vegetables. However, recently I found beautiful organic asparagus from Florida in my market. They were the perfect side dish to with fish or chicken.
Braised chicken legs and thighs with garlic works just as well with white meat. It is an easy, quick assembly that allows time for the cook to do other chores. It’s a perfect recipe for a crock-pot, but I made it in a heavy casserole in a slow oven. Serve brown and wild rice or barley pilaf to complete the menu. Bon appétit!
CONFIT OF GARLIC
About two cups
10 to 15 heads of raw garlic, cloves peeled, trimmed of dark spots
About 1 1/2 to 2 cups of good quality olive oil (or your favorite vegetable oil)
To prepare:
Peel and trim garlic cloves, leave whole and place in a non-reactive heavy saucepan over moderate heat. Add oil to cover the garlic by one-half inch, cover, and bring to a slow boil. REDUCE/adjust the heat so only little bubbles are visible in the oil while the garlic simmers. Cook until the garlic is tender and sweet but still holds it shape, about thirty to forty minutes. Remove from the heat and cool to room temperature. Transfer to a clean glass jar and refrigerate for up to two months.
SEE RELATED RECIPES:
ROASTED ASPARAGUS WITH GARLIC AND CHERRY TOMATOES
BRAISED CHICKEN THIGHS AND LEGS AND GARLIC